rasher wrote:have just read an earlier reply and oats are also not allowed!

Hi Rasher it depends on severity of the condition my brother can not tolerate oats I was thinking about this plain snack o jacks can be substituted grinded up or rice pops things I would think they would make a good substitute hope this helps

rasher wrote:have just read an earlier reply and oats are also not allowed!

Hi Rasher it depends on severity of the condition my brother can not tolerate oats I was thinking about this plain snack o jacks can be substituted grinded up or rice pops things I would think they would make a good substitute hope this helps

I am coeliac and make my own sausages, and have found the best substitute are Quinoa puffs, the mix will have the aroma of breakfast cereals but it cooks out, have also tried rice flakes and quinoa flakes good but not as good as the puffs.

I've been experimenting with making sourdough bread recently. I don't know if it is true but I've read lots about long fermented sourdoughs being save for coeliacs to eat because much of the gluten is digested by the action of the bacteria in the sourdough.

What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease.

Fatmat wrote:I've been experimenting with making sourdough bread recently. I don't know if it is true but I've read lots about long fermented sourdoughs being save for coeliacs to eat because much of the gluten is digested by the action of the bacteria in the sourdough.

Be very, very careful about this. I have a friend of 25+ years whose wife has extremely bad celiac disease, to the degree that a drink of Southern Comfort will trigger a reaction, just because there's gluten somewhere back in the distillation or brewing process. If you're making a celiac-friendly item just for friends or family, ask them directly. Most people know their condition well enough to give you the nuts & bolts of their particular version.